Rémoulade dressing


Rémoulade dressing
This dressing is a kind of mayonnaise with vinegar, used for some salads like celeriac rémoulade. Usually it is prepared from mayonnaise, but here is another version, simpler and just as tasty.
724,0254.3/5 for 178 ratings
Grade this recipe:

Last modified on: October 3rd 2010

For 250 g, you will need:

Change those ingredients for: 125 g 250 g 500 g 750 g

How long does it take?

Time required for this recipe:
PreparationStart to finish
6 min.6 min.

Keeping:

Several days in the fridge, in a closed jar.

Step by step recipe


Stage 1 - 5 min.
Rémoulade dressing : Photo of step #1
Put all the ingredients: 1 egg, 2 tablespoons vinegar, 1 tablespoon French mustard, 200 ml oil, fine (or table) salt and pepper in a blender goblet or high-sided bowl.

Stage 2 - 1 min.
Rémoulade dressing : Photo of step #2
Use a blender to mix just a few seconds.

Stage 3
Rémoulade dressing : Photo of step #3
The sdressing is ready when it look like runny mayonnaise.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
1,894 Kcal or 7,930 Kj7 gr3 gr206 gr
95 %3 %<1 %31 %
Per 100 g
Energetic valueProteins CarbohydratesFats
642 Kcal or 2,688 Kj2 gr1 gr70 gr
32 %1 %<1 %11 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

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Note : These prices are only approximate.

Some recipes that use this recipe

Celeriac Rémoulade
Celeriac Rémoulade

A classic recipe of traditional French bistro cooking (winter salad).
340,5555/5 for 2 ratings 23 min.
Scandinavian cocktail
Scandinavian cocktail

A very refreshing starter, containing prawns and smoked fish.
261,6075/5 for 1 ratings 54 min.
Crunchy salad
Crunchy salad

Crunchy vegetables, pine nuts and rice with a rémoulade dressing.
116,524 14.6/5 for 20 ratings 36 min.
Verrine of avocado mousse and crab
Verrine of avocado mousse and crab

A layer of light avocado mousse on a bed of crab meat in a herb rémoulade dressing.
135,4525/5 for 13 ratings 35 min.
Bistro-style red endive salad
Bistro-style red endive salad

Have you tried red Belgian endives? They are similar in size to the more common white sort, just as crunchy, but slightly less bitter. They are the main feature in this salad inspired by French bistro cuisine: combined with chopped hard-boiled eggs, fried ham and croutons, in a rémoulade dressing.
3,944 29 min.
See all recipes that use it

Source

After Gaston Lenôtre.

More recipes?

This recipe uses (among others)
OilOil: You can get more informations, or check-out other recipes which use it, for example: Gratin du Nord, Salmon marinated like herring, Spinach brik parcels, Tartiflette, Eggs Arsène, ... All
VinegarVinegar: You can check-out other recipes which use it, like for example: Pan bagnat, Mayonnaise, Lumberjack turnovers, Spicy seafood plancha, Broad bean salad with Parmesan, ... All
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Rum babas, Eggs with tomatoes and courgettes, Spinach and ricotta ravioli, Soufflée omelette with cheese, Dipping bread with cheese, ... All
French mustardFrench mustard: You can check-out other recipes which use it, like for example: Mackerel rillettes, Creamy Winter Vegetable Soup, Mustard baps, Mayonnaise, French dressing (vinaigrette), ... All

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